The infant formula market is growing rapidly as consumers decide to use powdered formulas as a supplement to, or in place of, breastfeeding. Formula typically serves as an infant’s sole source of nutrition, which poses unique challenges to infant food manufacturers. Because it serves as one of the only foods an infant consumes, it is vital to safeguard and protect infant formula against potential adulteration issues, whether that be physical, chemical or microbiological. Infant formula also contains more nutritional components than traditional foods, so the supply chain tends to be longer and more global than other commodities due to the procurement of many ingredients. Continue Reading

Due to decades of chemistry-related advancements in consumer and industrial goods, we are continually finding new discoveries about the various groups of anthropogenic compounds with which we unfortunately share our planet. A quick scan of recent stories in the media indicates frequent public outcry about what’s released into our environment and how it affects us.Continue Reading

Toxic chemical compounds called dioxins have been the subject of concern in two media stories recently. In one instance, residents of Saginaw, Michigan are battling Dow Chemical Company over dioxin pollution that began in the 1980s. The issue was brought to light in 2002 when environmental regulators in Michigan reported on the effects of dioxin contamination on the soil along the river. Over 40 residents have brought charges against the chemical giant. Since the lawsuit began nearly fifteen years ago, Dow has removed portions of sediment deemed contaminated and pledged to reduce contamination in the future. Continue Reading

How much do you know about dioxins? Dioxins are toxic compounds that persist in the environment all around us. They exist in the air, the soil, rivers, lakes and even in the human food supply. They differ from other food contaminants in their unique chemical structure, which allows them to remain very resistant to breakdown. Throughout the past couple of decades, researchers have only begun to scratch the surface in gaining a thorough understanding of these molecules and their impact on the health of our society. Continue Reading

The mid- 2000s saw the rise of ractopamine as a prominent growth promoting agent for the meat industry. Suppliers in this industry are probably familiar with ractopamine, but manufacturers using meat in their products may not know much about its use and effects. We’ve pulled together the top 3 facts to know about ractopamine: Continue Reading

Most people are aware of typical environmental contaminants that are produced as a result of modern human activity, such as carbon monoxide, nitrogen dioxide, and particulate matter. Residents of larger cities may even be familiar with the visible smog that can engulf a skyline as a result of these air pollutants.

Aside from the common ones, other toxic contaminants exist in the environment that may be lesser-known by the general population, but can be just as harmful to humans. The word, “dioxins” refers to a group of compounds that includes dioxins, furans, and certain polychlorinated biphenyls (PCBs). These structurally similar compounds are produced inadvertently as a result of large scale combustion activities such as incineration, thermal metal processes, and car exhaust. PCBs were actually intentionally produced during the mid twentieth century to be used in transformer oil, coolant fluids, carbonless copy paper, and plasticizers, until their manufacture was banned by the U.S. Environmental Protection Agency (EPA) in 1979. Continue Reading

Though it probably takes a back seat to taste, color is an important factor when consuming food. Society has assigned what we consider the “ideal color” for various food items. For example, consider the produce section in the grocery store, where you may find yourself attracted to particular items with the most desirable color. Those colors are desirable because you equate them to a fresher, more ripe, or higher quality product. You grab the bright yellow bananas and leave the green ones behind (unless you’re willing to wait for the green ones to ripen at home). Continue Reading

Dietary fiber has received a significant amount of attention recently as part of a series of updates made to nutrition facts labels rolled out by FDA earlier this spring. The agency’s new definition of dietary fiber is “non-digestible soluble and insoluble carbohydrates (with 3 or more monomeric units), and lignin that are intrinsic and intact in plants,” and “isolated or synthetic non-digestible carbohydrates (with 3 or more monomeric units) determined by FDA to have physiological effects that are beneficial to human health.” The key here being ‘beneficial fiber’ as defined by FDA. Continue Reading